Instructions for Boston By Foot’s Program: Tastings and Tales: Colonially Drinking
Madeira Wine Open bottle Pour into glass Sip
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Exchange Block Punch Created by Megan McGinn of Honey Road restaurant in Burlington, VT Ingredients: § 1 oz Rhum Agricole (Sheila is using cachaca) § 1 oz Spiced rum § 1 oz Apricot liqueur § 1 oz fresh squeezed lemon juice § 1 oz Cream of coconut OR coconut cream (Coco Real can be found in supermarkets but it can also be made with coconut cream and simple syrup)
Sheila will demonstrate how to make the punch.
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Stone Fence A can or bottle of hard cider Dark or amber rum Bitters optional
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Whipt Syllabub For the drink: * approximately 1/2/ to 3/4 cup of white wine * 1/2 to 1 teaspoon sugar (you may wish to eliminate the sugar altogether if you are using a sweet wine)
For the topping: * 1 cup white wine
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* 1/2 cup sugar * juice of 2 lemons * 2 cups of heavy cream * shake of nutmeg, squeeze of lemon, and/or piece of lemon rind (for garnish)
Laura will walk us through how to make the drink. Some of the drink will be pre-prepared for the program - there is a lot of whisking for the Topping. Concentrated Non-Alcoholic Switchel From the website Rural Sprout (www.ruralsprout.com)
Supplies: 2 quart mason jar with lid
Ingredients 2 inch chunk of fresh ginger (or use ginger juice) 1 lemon, juiced, pips removed You can zest the lemon first and add it if you prefer more lemon 1/3 cup of apple cider vinegar 1/4 cup of raw honey or maple syrup 2 cups of hot water (hot like bathwater, you want to dissolve the honey, but not kill off all the happy little microbes)
Combine ingredients and shake jar. Let sit with jar slightly opened for 24 to 36 hours. Pour over seltzer or club soda and ice.
Switchel or Haymaker’s Punch Adapted from a recipe in Forgotten Drinks of Colonial New England by Corin Hirsch
Ingredients are the same as above with different ratios to serve as a punch. 1 tsp ginger, peeled and minced (or use ginger juice) ½ cup of maple syrup or honey 1 lemon, juiced ¼ apple cider vinegar ¾ cup dark rum (optional) 5 cups of water
Combine the ginger and 1 cup of water in a small saucepan. Let simmer then sit covered for 15 minutes to infuse. Allow to cool.
In a large mason jar or container, combine the ginger water and all other ingredients. Stir then chill. Serve on its own chilled or over ice.
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Blueberry Shrub Spritz
For Shrub 1 cup vinegar (I used Red Wine Vinegar) 1 cup sugar 1 to 1 ½ cups blueberries
In a saucepan, combine all three ingredients and simmer. Simmer until blueberries start to break open. About 20 minutes. Take off heat and strain into vessel. Shrub keeps for about two weeks refrigerated.
For Blueberry Shrub Spritz 1 oz Blueberry Shrub 1 oz gin ¼ oz fresh squeezed lime juice Prosecco
Mix together the blueberry shrub, gin and lime juice. Pour into wine glass with ice. Top with prosecco.
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